Tuesday, January 18, 2011

Pasta Night

Normally, Monday is our pasta night (okay, I could be happy with some sort of pasta every night).  After a lot of errands and mini projects, we opted for leftover corned beef and sauerkraut last night.  Might as well eat it, it was just Wes and I for dinner, and Chris sure as heck wasn't gonna touch it.  That's fine...more for us.

A couple of years ago, Wes got me all the pasta making attachments for my KitchenAid mixer.  There is absolutely no comparison between store bought dried pasta and fresh yummy homemade stuff.  Plus, it is super easy (but it does help to have all the right tools).

Here we go for tonight's deliciousness.

In mixer bowl, combine 4 eggs, 3 1/2 cups flour, 1/2 teaspoon kosher salt, and 3 to 4 tablespoons of water.  Mix with the paddle until combined, then switch to the dough hook and knead for 2 minutes.

Turn the dough out onto a floured board and knead by hand for 2 minutes.

Cover with a towel and let it rest for 20 minutes.  It's tired, shhhhh...

Tonight, we are having browned butter with myzithra cheese.  So, while the dough is taking a quick nap, I pulled the ginormous ball of cheese out of my freezer and sawed off some chunks.

This is where it gets fun.  The cheese sort of crumbles off in chunks and is not that easy to grate.  Instead, grab the food chopper and pretend that the cheese is someone you intensely dislike and chop away.  Wow, it goes fast with that mental pic.  

After the dough is done napping, divide it into 4 portions and run it through the pasta sheet attachment.  I further divide each portion into 4 or 5 portions.  I have no explanation why the catalog page I tore out with the triangle footstools I want is on my cookbook stand. 

Hang it on a drying rack while you are finishing up the portions.  Then, run each sheet through the noodle attachment of your choice.  Sometimes I do angel hair or fettucine, but tonight was just plain spaghetti.

At this point, if I was not going to cook it off, I would leave it to dry overnight and store in an airtight container in the fridge for future use.

To make the brown butter, put about 6 tablespoons of butter (NOT margarine) in a saucepan.  I was making enough to have some left for our lunch tomorrow. 

Heat on low.  There is a fine line between browned and burnt butter.  Keep an eye on it adjusting the flame as needed. 

Mmmmmm, brown butter.  You can see some of the solids separating out on the bottom.

Drizzle over a plate of cooked pasta.

Sprinkle liberally with cheese.  Eat, die, eat some more, and come to terms with the concept that pasta, cheese, and butter are necessary for life to continue.


  1. Looks yummy. No place in the closet kitchen here for all those gadgets.

  2. You make it look really easy! Is that drying rack specifically designed for pasta?

  3. It is so much easier than you might think. Yes it is a pasta drying rack. I used to use clean tube hangers but after many snarky comments and general rudeness I broke down and bought the rack.

  4. Wow, that is inspiring. I made tomato sauce from a can last night and thought I was so rocking. This looks delicious!

    Dina, I can't believe people made fun of you for using DIY materials! What garbage!

  5. I need one of those drying racks! We make fresh pasta (so, so yummy) for easter every year, and we have to clear off our dining room table to lay the noodles out to dry.



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